Light club sandwich with chicken, egg and lettuce

Ingredients

For 1 serving

• Sandwich bread3
• Chicken breast100 g
• Eggs1
• Lettuce30 g
• Tomatoes1
• Nonfat Greek yogurt30 g
• Mustard1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs, mustard,

Method

1. Put the egg in a small pan covered with cold water, bring to the boil and cook for 9 minutes from the boil, until hard; cool it in cold water, peel and slice it.
2. Meanwhile lightly pound the chicken breast to an even thickness, brush it with the oil and salt it.
3. Heat a griddle pan well over medium-high heat and grill the chicken for 4 minutes per side, until golden and white in the centre; let it rest for 2 minutes and slice it.
4. Wash the lettuce and tomatoes and slice the tomatoes; mix the Greek yoghurt with the mustard.
5. Toast the slices of sandwich bread in a dry pan or toaster for 1–2 minutes, until golden, and spread them with the sauce.
6. Build two layers of lettuce, chicken, tomato and egg between three slices of bread, secure with cocktail sticks and cut into triangles.